Description
Elote, or Mexican street corn, is a deliciously charred grilled corn on the cob slathered in a creamy, tangy sauce made from mayonnaise, sour cream, lime, garlic, and chili powder, then topped with salty cotija cheese and fresh cilantro. This popular street food is perfect for summer barbecues or as a spicy, flavorful side dish that bursts with vibrant textures and flavors.
Ingredients
Scale
Corn and Garnishes
- 4 ears sweet corn (Husked and cleaned)
- 1/2 cup cotija cheese (Crumbled)
- 1 tablespoon fresh cilantro (Chopped, for garnish)
- 1 teaspoon lime zest (For extra flavor)
- 1 teaspoon extra chili powder (For sprinkling on top)
Sauce
- 1/2 cup mayonnaise (Use full-fat for creaminess)
- 1/4 cup sour cream (Room temperature for easy mixing)
- 1 clove garlic (Minced)
- 1 teaspoon lime juice (Freshly squeezed)
- 1/2 teaspoon chili powder (Adjust to taste)
- 1/4 teaspoon salt (To taste)
Instructions
- Prepare the Corn: Husk the ears of sweet corn and remove all silk strands carefully. Rinse under cold water if necessary to clean thoroughly. If you plan to use skewers, soak them in water for 30 minutes to prevent them from burning on the grill, then insert one skewer into each ear for easier handling.
- Preheat the Grill: Heat your grill to medium-high heat, approximately 400°F (200°C). This temperature is ideal for achieving a nice char on the corn while cooking it through.
- Grill the Corn: Place the prepared corn directly on the grill grates. Grill for 10 to 15 minutes, turning every few minutes to ensure even cooking and charring. The corn should be tender and have deliciously charred spots when ready.
- Prepare the Sauce: While the corn grills, combine the mayonnaise, sour cream, minced garlic, lime juice, chili powder, and salt in a medium bowl. Mix thoroughly until the mixture is smooth and creamy. Taste and adjust seasoning as needed by adding more lime juice or chili powder according to your preference.
- Assemble the Elote: When the grilled corn is cool enough to handle, generously coat each ear with the prepared sauce using a brush or spoon. Immediately sprinkle crumbled cotija cheese evenly over the sauce-covered corn. Then add the chopped cilantro, lime zest, and a light dusting of extra chili powder on top for an extra kick of flavor.
- Serve: Serve the elote warm with lime wedges on the side to provide an additional citrusy burst that complements the creamy, smoky flavors perfectly.
Notes
- Soaking skewers in water before grilling helps prevent burning and makes handling easier.
- Adjust the chili powder quantity based on your spice tolerance to make it milder or spicier.
- For best results, serve elote immediately while it’s warm and fresh off the grill.
- Cotija cheese can be substituted with feta if not available, but it will alter the authentic flavor slightly.
- Using full-fat mayonnaise and sour cream results in a creamier, richer sauce.
